Link: bbcgoodfood.com
Serves: - 473 +
Ingredients
118250 g butternut squash, peeled, deseeded, and cubed 788⅓ g sage, chopped 63066⅔ g sausages, skinned, broken into chunks 19 5/7 tsp nutmeg 39416⅔ g conchiglioni 3941⅔ g butter 3941⅔ g flour 78833⅓ ml milk 11825 g parmesan 15766⅔ g cheddar, torn 78⅚ tbsp water 78⅚ tsp salt
Method
Place 118250 g butternut squash, peeled, deseeded, and cubed into bowl with 78⅚ tbsp water and microwave for 10 minutes Fry 788⅓ g sage, chopped for 1 minute Add 63066⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 19 5/7 tsp nutmeg and 78⅚ tsp salt Preheat oven to 220 degrees Cook 39416⅔ g conchiglioni according to package Melt 3941⅔ g butter Add 3941⅔ g flour and make a roux Gradually add 78833⅓ ml milk Add mashed squash, 7883⅜ g parmesan Combine everything in a baking dish Scatter over 15766⅔ g cheddar, torn and 3941⅝ g parmesan Bake for 30 minutes
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